I am constantly looking for meals that can be prepared in advance and stored in the fridge until I’m ready to cook. This meal fits the bill. It’s fairly quick to throw together and there are only two stirs while it cooks. Hope you enjoy!
1.5 pounds chicken breasts, halved height-wise to thin and then halved length-wise
1 pound brussel sprouts, halved
1 red onion, sliced
7 carrots, chopped
1 bunch asparagus
3 sweet potatoes, cubed
3 garlic cloves, minced
4 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon onion power
1 teaspoon paprika
1/4 teaspoon ginger
8 thyme sprigs (2 with the twigs pulled off, 6 left whole)
- Cut meat and veggies and place them in large bowl. Combine oil, spices, and thyme twigs in a bowl. Pour spice mix over meat and veggies. Top with remaining 6 whole thyme sprigs. Store in fridge until ready to cook.
- Preheat oven to 400 degrees.
- Place mixture on large sheet pan with chicken on top. Bake 40 minutes total. At 15 minutes, flip chicken and stir. At 30 minutes, remove chicken and asparagus and place on plate under foil. Stir remaining veggies. At 40 minutes, remove the rest of the veggies from the oven, add back in the chicken and asparagus, and serve.
I heard once that most people have 10 go-to recipes. That sounds like a smart idea, and I am now on a quest to acquire my own 10. This recipe is good, but unfortunately, not top 10 good. It was fun to try, had good flavor, and was very healthy, but I found it hard to get everything to be cooked perfectly at the same time – the issue with one dish foods. Still, definitely worth a try if you’re looking for a healthy make-ahead meal! Enjoy!
This meal was adapted from a recipe I found at: http://lexiscleankitchen.com/2016/02/23/sheet-pan-chicken-and-veggie-dinner/ Thanks for the inspiration!